In a medium bowl, sift together flour, sugar, baking powder and salt. Create a crater in the middle and pour in milk, egg and butter; mix until smooth. Add chopped strawberries and fold until evenly distributed.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour approximately a 1/4 cup of mixture onto the griddle per pancake. Brown both sides, serve hot with a pad of butter, fresh strawberries and maple syrup.

Strawberry White Balsamic Vinaigrette

Give that salad a flavor kick with this strawberry vinaigrette.

1/4 cup fresh strawberries, hulled and halved

1/4 cup white balsamic vinegar

1/4 cup extra virgin olive oil

1 tbsp. Dijon mustard

1 tsp. local honey

1 clove garlic, minced*

Salt and pepper to taste

Method:

In a food processor, process strawberries until smooth.

Add remaining ingredients and pulse until combined—do not over process as to not liquefy garlic. Serve on your favorite salad.

*For a flavor shift, substitute the minced garlic for a clove of roasted garlic. Simply add it to the food processor whole in step 2 and let the blades do the mincing for you.

Florida Strawberry Tiramisu

Who doesn’t love dessert? For an interesting take on an Italian classic, Chef Justin Timineri offers up a Fresh From Florida recipe for strawberry tiramisu. Though not for children (there is liqueur in the mix), you can at least capitalize on their hard work at the u-pick farm for this ditty and whip some up for you.

Serves 8

1 1/2 pounds fresh strawberries

1 1/4 cups strawberry preserves

1/3 cup plus 4 tablespoons orange liqueur

1/3 cup orange juice

1 pound Italian mascarpone cheese, room temperature

1 1/3 cups heavy whipping cream, chilled

1/3 cup natural sugar

1 teaspoon vanilla extract

52 ladyfinger cookies

Whisk preserves, 1/3 cup orange liqueur and orange juice together. Place mascarpone cheese and 2 tablespoons orange liqueur in large bowl; fold just to blend. Using a whisk, beat cream, sugar, vanilla and remaining 2 tablespoons orange liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream a small amount at a time.